Development and Quality Evaluation of Noodles from Wheat Flour Substituted with Maize and Mungbean Malt Flour von Onwurafor, E.U., Uzodinma, E.O., Obeta, N.A., Akubueze, V.O.

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Evaluation of wheat-pigeon pea flour blends for noodle production in Nigeria von Uzodinma, E.O, Onwurafor, E.U, Amulu, N.F, Nwosu, A.N, Amadi, C.C, Azuka, C.E

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Effect of malting periods on the nutrient composition, antinutrient content and pasting properties of mungbean flour von Onwurafor, E.U., Uzodinma, E.O., Uchegbu, N.N., Ani, J.C., Umunnakwe, I.L., Ziegler, G

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Chemical, Functional, Pasting and Sensory Properties of Sorghum-Maize-Mungbean Malt Complementary Food von Onwurafor, E.U., Umego, E.C., Uzodinma, E.O., Samuel, E. D.

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Effect of Fermentation Methods on Chemical and Microbial Properties of Mung Bean (Vigna radiata) Flour von Onwurafor, E.U., Onweluzo, J.C., Ezeoke, A.M.

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Antioxidant Properties of Steamed Paste (Moin-Moin) Made from Sprouted Pigeon Pea Flour as Influenced by Heat Treatment von Uchegbu, N.N., Okoli, E.C., Onwurafor, E.U.

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